Delicious vanilla sponge that is great for a Swiss or Cake roll as the sponge is flexible, flat and stays fresh for days.

~ 4 eggs yolks
~ 3 egg whites
~ Pinch of salt or 1/8 tsp cream of tartar
~ 1/2 cup granulated sugar
~ 3/4 cup flour
~ 1 Tbsp corn starch
~ 1/2 tsp baking powder
~ 1 tsp vanilla extract
~ 2 Tbsp veg. oil
~ 2 Tbsp milk
~ 1-3 Tbsp icing sugar

Flour mixture: In a bowl sift together flour, cornstarch, and baking powder.

Separate eggs and save 1 egg white for another use.

Egg yolks: whisk egg yolks with vanilla extract, veg. oil, and milk.

Egg whites: in the mixer (with whisk attachment) whisk egg whites with a pinch of salt until soft peaks. Then slowly add sugar while mixer is working on med-low; whisk until glossy.
Then slowly add egg yolks mixture and whisk until combined.
Fold in flour mixture.

Line 1/4 baking sheet with parchment paper.
Bake at 350 for 20-22 min.

Remove from the oven. Wait 2 min. Prepare a sheet of parchment paper (a bit bigger than the cake). Sprinkle it slightly with icing sugar. Flip the cake upside down onto the prepared parchment paper. Roll it in a swirl (cylinder, as tightly as possible without cracking) using parchment paper. Wrap it tight using parchment paper, and wait until it cools off to insert filling and decorate.